Serves 4 -Makes 24 rolls
You Will Need:
3 cups Black Sushi Rice (before cooking)
3 1⁄4 cups Water
Add to the Rice Maker, and set the time to begin cooking.
When Rice is done cooking, prepare the Sushi Rice Vinegar mix. This is what gives Sushi Rice its distinctive taste.
NOTE: Yes, you can use a stovetop pot for rice. Set to medium and cover. Allow to cook about 25 minutes, or until rice is just soft.
RICE VINEGAR MIXTURE
1/3 cup Rice Vinegar
3 tbsp. Raw Honey or Date Sugar
DIRECTIONS:
1. Place Rice Vinegar and Sugar into a small saucepan. Over low
heat, mix until the Sugar dissolves. Let the mixture cool.
2. While your Rice is still hot, move it to a large wooden bowl.
Take Vinegar mixture and sprinkle it lightly in small amounts over the
Rice, making horizontal and then vertical cutting motions across the
rice. This gives each rice grain a chance to be coated by the
Vinegar mixture. Don’t pour the liquid on the rice, or it’ll clump into
big balls of Rice.
3. If you like, use a small hand-held fan to fan the Rice, as it
cools. When all of the Vinegar mixture is cut into the Rice, the Rice
should be sticky and shiny, and slightly cooled – not hot or cold. If
your Rice is too hot when assembling your Sushi, it will become
rubbery on the Nori. Once your Rice has cooled off a bit, it’s ready
for making Sushi. It’s best to use your Sushi Rice right
away. (Refrigerating will make it hard.)
Add Ons:
Thinly sliced or Julienne Cucumbers, Avocado, Peppers, Chayote,
Asparagus, Purple Cabbage, Green Onion etc.
Set them in small bowls, arranging them for easy access in a line or circle. You will be taking small bits from each bowl as you assemble your sushi.
WRAP AND ROLL
1. Place 8 ounces of Water and 2-3 tablespoons of Vinegar in a bowl,
so you can dip your hands when assembling your Sushi. This will keep
the Rice from sticking to your hands.
2. Cover your bamboo mat with plastic wrap to prevent Rice from
sticking to it. Position a half sheet of Nori shiny side down on your
saran covered bamboo mat. (If you are making an inside out roll, it
doesn’t matter which side of your Nori faces down because it will be
inside the roll.)
3. Dip hands in the Vinegar-Water mixture to prevent sticking. Grab a
small handful of Sushi Rice. Cover bottom three-quarters of Nori
sheet with thin layer of Rice, leaving the top quarter of the Nori sheet
empty. (It is this empty section that will seal the roll together.)
4. Make a groove along the length of the Rice. Depending on your
recipe, lay a thin layer of vegetables in the groove on top of Rice on
the bottom third of the Nori sheet.
5. Begin rolling your Sushi roll by putting the tips of the four fingers of
each hand on top of sushi ingredients to hold them in place while
keeping both thumbs on the back of the bamboo rolling mat closest
to you.
6. Push the mat forward until the mat is completely around the sushi
roll and until the top and bottom edges of the Nori meet.
Pull your four fingers out from the mat and roll. Continue to roll the
sushi mat in a circle around the ingredients. (Avoid pressing too
hard.) The mat can be used to shape your sushi into a nice long,
round roll, but be gentle or you’ll have a heavy rice log.
7. Set your first sushi roll on a plate. Make as many additional rolls as
you like. Let them set for a few minutes prior to cutting. This will help
the rice and ingredients stick and gel in shape.
8. To cut your Sushi roll, place one Sushi roll on your cutting board.
Using a very sharp knife gently cut each Sushi roll in half, cutting
down and through. Place the two halves above and below each
other, and cut each section into three pieces, leaving six bite-sized
Sushi morsels. Place the Sushi on a plate.
9. Repeat until all of your Sushi rolls are cut into bite-sized pieces.
10. Serve with Coconut Aminos and Pickled Ginger or Tahini Almond
dipping sauce.
